September / October

2000
Filter +
Broiled Salmon with Mustard and Crisp Dilled Crust
Broiled Salmon with Mustard and Crisp Dilled Crust
Two-stage broiling yields perfect texture, and a surprise ingredient makes the v…
Published: August 2007
Broiled Salmon with Spicy Citrus-Cilantro Paste and Crisp Crust
Broiled Salmon with Spicy Citrus-Cilantro Paste and Crisp Crust
Two-stage broiling yields perfect texture, and a surprise ingredient makes the v…
Published: August 2007
Broiled Salmon with Chutney and Crisp Spiced Crust
Broiled Salmon with Chutney and Crisp Spiced Crust
Two-stage broiling yields perfect texture, and a surprise ingredient makes the v…
Published: August 2007
The Ultimate Vegetable Stock
The Ultimate Vegetable Stock
Too often, vegetable stocks are labor-intensive, drab, too-sweet stepchildren of…
Published: March 2012
Risotto with Vegetable Stock
Risotto with Vegetable Stock
Too often, vegetable stocks are labor-intensive, drab, too-sweet stepchildren of…
Published: August 2007
Garlic Mashed Potatoes
Garlic Mashed Potatoes
Cook the potatoes whole and in their skins, add the right dairy in the right ord…
Published: October 2011
Garlic Mashed Potatoes with Smoked Gouda and Chives
Garlic Mashed Potatoes with Smoked Gouda and Chives
Cook the potatoes whole and in their skins, add the right dairy in the right ord…
Published: August 2007
Charcoal-Grilled Marinated Portobello Mushrooms
The secret to great grilled portobello mushrooms is marinating, wrapping in foil…
Published: August 2007
Gas-Grilled Marinated Portobello Mushrooms
The secret to great grilled portobello mushrooms is marinating, wrapping in foil…
Published: August 2007
Grilled Portobello and Arugula Salad with Bacon and Blue Cheese
The secret to great grilled portobello mushrooms is marinating, wrapping in foil…
Published: August 2007
Grilled Marinated Portobellos with Tarragon
The secret to great grilled portobello mushrooms is marinating, wrapping in foil…
Published: August 2007
Stuffed Tomatoes with Parmesan, Garlic, and Basil
Say goodbye to bland, waterlogged stuffed tomatoes. The key is to draw out exces…
Published: August 2007
Stuffed Tomatoes with Goat Cheese, Olives, and Oregano
Say goodbye to bland, waterlogged stuffed tomatoes. The key is to draw out exces…
Published: August 2007
Pan-Seared Steaks
Pan-Seared Steaks
Can you make a rich, thick, restaurant-style pan sauce for steak using canned br…
Published: October 2012
Red Wine Pan Sauce with Mustard and Thyme
Red Wine Pan Sauce with Mustard and Thyme
A quick pan sauce to serve with pan-seared steaks.
Published: October 2011
Cognac and Mustard Pan Sauce
Cognac and Mustard Pan Sauce
Can you make a rich, thick, restaurant-style pan sauce for steak using canned br…
Published: October 2011
Porcini Mushroom and Marsala Pan Sauce with Rosemary
Porcini Mushroom and Marsala Pan Sauce with Rosemary
Can you make a rich, thick, restaurant-style pan sauce for steak using canned br…
Published: October 2012
Chicken Cacciatore with Portobellos and Sage
Chicken Cacciatore with Portobellos and Sage
We found a way to make this Italian-American dish so it has moist meat and a sil…
Published: October 2011
Chicken Cacciatore with White Wine and Tarragon
Chicken Cacciatore with White Wine and Tarragon
We found a way to make this Italian-American dish so it has moist meat and a sil…
Published: October 2011
Fresh Corn Chowder
Fresh Corn Chowder
This fresh-tasting chowder--which some may call a soup--uses grated corn as a th…
Published: August 2007
All-Purpose Caramel Sauce
All-Purpose Caramel Sauce
Whether you've been burned by caramel in the past or have questions to sort out …
Published: March 2018
Caramel Sauce with Dark Rum
A no-stir method produces a user-friendly, rich caramel sauce.
Published: August 2007
Orange-Espresso Caramel Sauce
A no-stir method produces a user-friendly, rich caramel sauce.
Published: August 2007
Coconut-Ginger Caramel Sauce
A no-stir method produces a user-friendly, rich caramel sauce.
Published: August 2007
Grand Marnier Souffle
Grand Marnier Souffle
Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, rich…
Published: August 2007
Grand Marnier Souffle with Shaved Chocolate
Grand Marnier Souffle with Shaved Chocolate
Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, rich…
Published: August 2007
Kahlua Souffle with Ground Espresso
Kahlua Souffle with Ground Espresso
Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, rich…
Published: September 2000

Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine

copy-book-cover

Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine.If I like it, I will pay just $19.95 for one full year (six issues, including my FREE TRIAL issue) and save 40% off the newstand price of $41.70. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.

Or pay now and get a Free Gift!

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

OR

Your paid subscription will include all the benefits of Cooks's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions >

Free Gift

Thank you!

Your free trial issue will arrive in 4-6 weeks.